Elevate your dishes with this zesty Indian Green Chutney, also known as Cilantro Chutney. Bursting with fresh cilantro, lime, garlic, chilies, and shallots, this spicy, tangy delight is perfect for enhancing the flavours of kebabs, tikka, chaats, sandwiches, and dosas.
An authentic taste of Indian coriander chutney, a versatile condiment for any occasion.
I must confess to succumbing to the temptation of spreading this over my eggs and wraps. Its freshness is simply irresistible. And as a dietitian who appreciates vibrant flavours, I’m inherently drawn to the lush green hues of nature’s bounty. Whether for their nutritional prowess or the enchanting allure of South Asian cuisine’s harmonious blends, I’m always finding ways to incorporate them into my recipes.
One of my favourite ways to savour this chutney is by pairing it with an array of South Asian Dishes. From Vegan Bean Kebabs to Fish Tikka, Tandoori Chicken Tikka, or even a refreshing Corn Chaat Salad with Potatoes, it adds that special touch to every bite!
Nutrition highlights
This Indian chutney recipe is brimming with nutrients. Here are just a few nutritional highlights:
Vitamin C from fresh cilantro
Antioxidants and antibacterial properties, courtesy of garlic, lime, and chilies
Low in calories and fat, making it a great condiment choice to enjoy regularly.
About the ingredients
Ingredients in their original form
Ingredients prepped for the recipe
Fresh Cilantro (including stems): The vibrant green cilantro forms the heart of this chutney, infusing it with a refreshing burst of flavour. Including the stems adds depth to the taste profile, ensuring no part of the herb goes to waste.
Green Chillies: Choose fiery chilies to bring a spicy kick to the chutney. If my variety of green chilies is unavailable, jalapeños or serrano peppers can be substituted.
Fresh Garlic: Aromatic garlic cloves contribute layers of complexity to the chutney, enhancing its overall richness.
Shallots: These mild and sweet onions lend a subtle yet distinctive flavour, complementing the other ingredients perfectly.
Lime Juice: The tanginess adds a refreshing acidity and helps to balance flavours. For those of you who enjoy a nuanced bitterness, I have added a hint of lime zest to the mix.
Water: Utilize approximately one and a half to 2 tablespoons of water to achieve the desired consistency. I typically assess the amount gradually while blending the mixture.
Sea Salt: The final touch of sea salt enhances the flavours of the other ingredients, bringing everything together.
How to make green chutney
Step 1: In a compact blender (cup style), combine the cilantro (rip it with your hands to make it easy on your blender), chilies, garlic, shallots, lime juice, salt and optional lime zest.
Step 2: Blend until smooth. Due to the compact size of the blender cup, you will need to stop the blender a couple of times to wipe down the sides and stir the mixture to ensure even blending.
Step 3: Add one and a half tablespoons of water, and blend until you reach a smooth runny consistency.
Food safe storage
Transfer the chutney to a clean glass mason jar or airtight container. It can be served immediately or stored in the refrigerator for up to 5 days. It’s always a good idea to use a clean spoon every time you serve it; this helps prevent any bacteria from getting into the mix, which could cause the chutney to spoil faster.
Why does my green chutney taste bitter?
Your green chutney may taste bitter due to several reasons:
Over-blending: Excessive blending can release bitter compounds from the ingredients. Try blending the chutney for shorter periods to avoid this.
Bitter variety of chilies: The type of green chilies you use could be naturally bitter. Consider using milder varieties or removing the seeds and membranes to reduce bitterness.
Rancid ingredients: Check if any of your ingredients, such as the cilantro or garlic, have gone rancid. Using even slightly spoiled ingredients can introduce bitterness to the chutney.
Lime zest: If you add too much lime zest. Naturally, it adds a subtle bitterness, so adjust the quantity accordingly to avoid overpowering the chutney.
To fix the bitterness, you can try balancing it with other flavours. Adding a bit of sweetness from sugar or honey, acidity from lemon or lime juice, or extra salt can help mask the bitterness. Adjust the proportions of the ingredients accordingly until you achieve the desired taste.
If you try this recipe, I’d love to hear from you! Rate it, drop a comment or snap a photo and tag me on Instagram @DesiliciousRD.
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Indian Green Chutney For Kebabs, Tikka & Chaats
Elevate your dishes with this zesty Indian Green Chutney, also known as Cilantro Chutney. Bursting with fresh cilantro, lime, garlic, chilies, and shallots, this spicy, tangy delight is perfect for enhancing the flavours of kebabs, tikka, chaats, sandwiches, and dosas.
Health Benefit Anti-Inflammatory, Immune Supporting
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 5servings
Calories 27kcal
Author Shahzadi Devje
Cost $4
Equipment
1 Compact blender
Ingredients
100gcilantrowashed, stems and leaves
2shallotspeeled
4clovesgarlicmedium
3green chillieswashed, top trimmed
½tspsaltsea salt
⅛tsplime zest
1limejuice
1½tbspwater
Instructions
Using a compact blender, combine the cilantro (ripped to ease blending), chilies, garlic, shallots, salt, lime zest and juice, salt.
Secure the blender lid tightly and blend the ingredients until smooth. Due to the compact size of the blender cup, you will need to pause blending occasionally to wipe down the sides and ensure even mixing.
Add water and continue blending until you achieve a smooth and runny consistency.
Transfer chutney to an airtight container ior jar and refrgerate until serving.
Video
Notes
Food safe storage
Store the chutney in the fridge and enjoy for up to 5 days. It’s always a good idea to use a clean spoon every time you serve it; this helps prevent any bacteria from getting into the mix, which could cause it to spoil faster.
Why does my green chutney taste bitter?
Over-blending: Excessive blending can release bitter compounds from the ingredients, especially if blended for too long. Try blending the chutney for shorter periods to avoid this.
Bitter variety of chilies: The type of green chilies you use could be naturally bitter. Consider using milder varieties or removing the seeds and membranes to reduce bitterness.
Rancid ingredients: Check if any of your ingredients, such as the cilantro or garlic, have gone rancid. Using spoiled ingredients can introduce bitterness to the chutney.
Lime zest: If you add too much lime zest, it can contribute to bitterness. Lime zest adds a subtle bitterness, so adjust the quantity accordingly to avoid overpowering the chutney.
